Mushroom & Spinach Stuffed Sweet Potatoes
These have quickly become one of my favorite vegetarian lunches and they will become yours too if, like me, you ever need a break from salads. These potatoes are like eating a beautiful rainbow of colors and flavors and earn extra points for containing lots of healthy nutrients and antioxidants. Honestly, I could probably eat them for any meal … breakfast, lunch or dinner.
INGREDIENTS
4 medium sized sweet potatoes (washed & dried)
4 Tbsp avocado oil, divided
2-3 cloves garlic, minced
16 oz Crimini mushrooms, sliced in quarters
3 handfuls spinach
½ medium red onion, chopped small
1 handful microgreens
1 lemon, juiced
½ tsp paprika
Cayenne, to taste
Salt/pepper, to taste
*Preheat oven to 400 degrees. Pierce each potato a few times and lightly coat with 1-2 Tbsp oil. Place each directly on oven rack. Bake for 45-50 minutes, or until easily pierced with a fork.
*To cook stuffing, add remaining 2 Tbsp oil to pan over medium heat. Add mushrooms, salt, pepper, cayenne and paprika. Cook, stirring regularly, until lightly brown (approx. 5 min.). Lower heat, add garlic and lemon juice and cook until fragrant and soft (another 2-3 min.). Stir in spinach and cook until slightly wilted then remove from heat and set aside.
*When sweets are cooked, removed from oven and allow to cool for 5 – 10 minutes. Slice a line across each potato lengthwise and mash the inside.
*Top each with mushroom mixture and top with red onion and microgreens. Serve immediately.
*Makes 4 servings.
COOKING TIP: To keep your oven clean, place a cookie sheet on the rack under the potatoes while in the oven to catch the drippings.